Recipe By ASHERHEAD
Rating
Published Nov 20th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 214.8

My mother-in-law makes this for Thanksgiving every year. Our family can’t get enough of it. You can use frozen cauliflower instead of fresh, but it is not quite as good.

Recipe Ingredients

  • 1 head cauliflower, broken into small florets
  • ½ cup butter
  • ½ pound fresh mushrooms, sliced
  • ½ cup green onions, sliced
  • ⅓ cup blanched slivered almonds
  • 2 teaspoons chicken bouillon
  • 1 ½ tablespoons cornstarch
  • 1 cup water

Cooking Directions

  1. 1 Heat one inch of water to a boil in a saucepan over medium-high heat. Add cauliflower florets, and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.
  2. 2 Melt the butter in a large skillet over medium heat. Saute mushrooms, onion, and almonds. Stir in the chicken bouillon. Dissolve the cornstarch in water, and gradually stir into the mushroom mixture. Cook until thickened. Pour the mushroom mixture over the hot cauliflower, and serve.

Nutrition Facts

  • Calories 214.8
  • Carbohydrate 10 g
  • Cholesterol 40.7 mg
  • Fat 18.6 g
  • Fiber 3.6 g
  • Protein 4.7 g
  • Saturated Fat 10 g
  • Sodium 152.6 mg
  • Sugar 3.4 g

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Reviews

  1. Delicious as is! It is now my BASIC cauliflower recipe. I have tried others' ideas and just recently cooked some chopped bacon then proceeded as usual with the mushrooms etc. WOW! Also I've added leftover veg like brussel sprouts peas. Thanks for a great recipe.
  2. I didn't have mushrooms so left them out. I used half the bouillon and much less butter. It turned out just great. I'll try it with the mushrooms next time.
  3. Sorry I didn't care for this recipe it had no flavor. I would have rather just steamed the vegies. Thanks anyways!
  4. I used olive oil, and chicken stock. But I thought that this recipe was wonderful. I added some garlic salt, and peprika, and I also sprinkled a little bit of parm cheese on top. My friends and children loved it! I will make this again!
  5. This has the beginnings of a really good dish. I still have to play with it. I lowered butter to about 1.5 tbsp used 1 leek instead of green onions and crimini mushrooms. I was a little weirded out by chicken boullion so I used just a little skipped the almonds and the corn starch - Read more ...
  6. This was sooo good! I'm always looking for good ways to make cauliflower, and this was wonderful. Even my sons loved it and they would normally never touch cauliflower. I'll definitely be making this on a regular basis.
  7. This is nice, but the bouillion makes it way too salty. I cooked my cauliflower in the microwave on high for 6 minutes, but otherwise followed the recipe exactly. If I make it again, I would substitute low sodium canned broth, probably vegetable broth, and use chopped sweet onion in place of the green onions - Read more ...
  8. I must admit, when I read the recipe I had doubts. I like mushrooms, but somehow the combination didn't appeal all that much. On the other hand I had the ingredients on hand and needed a side dish. Delicous! We loved it and will use again!
  9. The dish is great if you have cauliflower and mushrooms in your refrigerator and you don't know what to do with them. I made this dish according to recipie and it turned out fine, but it lacked in taste somehow, so we didn't care too much about it. It went good with meat dish we - Read more ...
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